TY  - GEN
AU  - Lesiak,M T
AU  - Olson,D G
AU  - Lesiak,C A
AU  - Ahn,D U
TI  - Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle
SN  - 0032-5791
PY  - 1997///0529
KW  - Animals
KW  - Cold Temperature
KW  - Cooking
KW  - Food Handling
KW  - methods
KW  - Food Preservation
KW  - Food Technology
KW  - Hydrogen-Ion Concentration
KW  - Meat
KW  - standards
KW  - Muscle, Skeletal
KW  - chemistry
KW  - Polyphosphates
KW  - pharmacology
KW  - Postmortem Changes
KW  - Sarcomeres
KW  - ultrastructure
KW  - Sodium Chloride
KW  - Temperature
KW  - Time Factors
KW  - Turkeys
KW  - Water
KW  - analysis
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1093/ps/76.3.552
ER  -